Side Pannel
Autumn Fruited Chicken
Ingredients List
- 12 Pieces chicken
- 1/2 c Flour mixed in a plastic
- -bag with a little salt
- -and pepper
- Vegetable oil and butter
- -for frying
- 1 tb Plus, brandy
- 3 Cloves garlic, minced
- 1 md Onion, minced
- 2 c Sliced fresh mushrooms
- 1 1/2 c Apple wine
- 2 Each fresh pears and apples
- -peeled and quartered,
- -rinsed in lemon water
- 2 ts Cornstarch
- 1/4 c (or less) water or chicken
- -stock
- Cooked noodles, rice
- -or couscous
Directions
Shake chicken pieces in a plastic bag with flour, salt and pepper until
lightly dusted and then brown in a little oil with melted butter. Pour the
brandy over and flame. Set aside.
Saute the onion and garlic, adding a little more oil/butter to the pan if
needed. Place chicken, onion mixture, mushrooms and wine in a baking dish.
Add pears and apples.
Bake, covered, at 350 degrees F. for 30 minutes or until chicken is done.
Remove chicken and fruit to a heated platter and thicken sauce with
cornstarch which has been mixed with a little water or chicken stock.
Adjust seasonings. Serve over couscous, noodles or rice.
lightly dusted and then brown in a little oil with melted butter. Pour the
brandy over and flame. Set aside.
Saute the onion and garlic, adding a little more oil/butter to the pan if
needed. Place chicken, onion mixture, mushrooms and wine in a baking dish.
Add pears and apples.
Bake, covered, at 350 degrees F. for 30 minutes or until chicken is done.
Remove chicken and fruit to a heated platter and thicken sauce with
cornstarch which has been mixed with a little water or chicken stock.
Adjust seasonings. Serve over couscous, noodles or rice.
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